Michael Symon's Lola Burger Recipe
Here's a reprint of AP's profile of Iron Chef Michael Symon's Lola Burger.
It's an extremely detailed recipe and as such, not for the faint of heart. ;-)
But, it looks and sounds incredible. I can't wait to try this burger recipe!
In February, the Food Network Iron Chef blew away the competition at the South Beach Wine and Food Festival's annual Burger Bash challenge with a beef patty topped with his own pastrami, Swiss cheese and coleslaw -- all layered on a brioche bun.
And now he gives AP's 20 Burgers of Summer series his Lola burger, a super-moist burger made from three grinds of beef and topped with pickled red onions, cheddar cheese and a spicy ketchup -- all nestled in a toasted English muffin.
Beyond finding the right bun for the burger, Symon also spent three years perfecting the right ratio of the different cuts of meat -- brisket, cheek and sirloin -- as well as settling on a cooking method. Today, the burger is one of his signature dishes at his Cleveland restaurant, Lola.
If you have trouble finding beef cheek, substitute an equal amount of ground sirloin.
TOTAL TIME: 20 minutes
1 / 2 pound ground beef brisket
1 / 2 pound ground beef cheek
1 / 2 pound ground sirloin
Kosher salt and cracked black pepper, to taste
4 thin slices cheddar cheese
4 English muffins, toasted
1 English cucumber, thinly sliced
Pickled red onion (recipe follows)
4 eggs, cooked over-easy
8 slices bacon, cooked until crispy
Spicy ketchup (recipe follows)
In a medium bowl, combine brisket, beef cheek and sirloin. Divide meat into quarters and form into patties. Season with salt and pepper.
Heat a grill to medium-high.
Place burgers on grill and cook for 3 minutes per side for medium-rare. After flipping, top each burger with cheese slice.
Place each burger on a muffin half and top with cucumber slices, pickled red onions, an egg, 2 slices of bacon and spicy ketchup.
YIELD: 1 / 2 CUP
TOTAL TIME: 5 minutes (plus 48 hours brining)
1 / 2 cup water
1 / 4 cup white vinegar
1 / 4 cup sugar
1 teaspoon whole coriander seeds
1 teaspoon black peppercorns
1 teaspoon red pepper flakes
1 clove garlic
1 large red onion, thinly sliced
In a small saucepan over high heat, combine water, vinegar, sugar, coriander, peppercorns, red pepper flakes and garlic. Bring to a boil, then reduce heat and simmer for 15 minutes.
Arrange sliced onions in a medium bowl. Pour liquid through a mesh strainer and into bowl of onions, discarding solids in strainer. Cover and refrigerate for at least 48 hours or (for best results) up to 2 weeks.
YIELD: 1 CUP
TOTAL TIME: 25 minutes
2 tablespoons yellow onion, minced
1 large clove garlic, chopped
2 teaspoons canola oil
2 tablespoons brown sugar
2 teaspoons cumin seeds
1-inch piece cinnamon stick
3 cayenne peppers, minced
1 chipotle pepper in adobo sauce
6-ounce can tomato paste
2 tablespoons cider vinegar
1 cup water
In a 2-quart saucepan over medium heat, combine onions, garlic and oil. Saute for about 5 minutes, or until just beginning to color. Add brown sugar, cumin seeds and cinnamon stick. Cook for another 2 minutes. Add both peppers, tomato paste and vinegar. Simmer for 10 minutes, stirring frequently. Add water and return to a simmer.
Pour through a mesh strainer to remove any solids. Set aside to cool.
Per serving: 864 cal. (423 cal. from fat; 49 percent of total cal.), 47 g fat (18 g saturated; 0 g trans fats), 370 mg choles., 52 g carbo., 60 g pro., 4 g fiber and 1,365 mg sodium.
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